Despite the 90-degree temperatures outside, we can't help but think of fall once August arrives. Toward the end of summer, we find ourselves craving the structure and routine that have been lost to weekend trips to the Hamptons, summer weddings, and too many Sunday Fundays to count. Just as we're already shopping for fall clothes, we're scouring Pinterest and our favorite food blogs for delicious fall recipes as well.
Which brings me to The Modern Proper's Instant Pot beef ragu. "This dish is one of the most versatile we’ve made in a long time, making it a wonderful 'back-pocket' dish to serve to friends and family," writes recipe creator and co-founder Holly Erickson. She recommends serving it over egg noodles (as pictured), veggie noodles like spiralized zucchini or spaghetti squash, as part of a bowl, or over polenta. Not only does the dish utilize one of fall's most popular kitchen gadgets, the Instant Pot, but it's easy, delicious, and extremely versatile. Find the recipe below.
Celery, finely chopped
Large carrots, peeled and finely chopped
Garlic cloves, minced
Freshly ground pepper
Chuck roast, cut into 2-inch pieces
Can of whole stewed tomatoes
Set your Instant Pot to sauté mode. Heat the olive oil and add in onion, celery and carrots. Stir until vegetables are soft. Add in remaining ingredients, squeezing the whole tomatoes with your hands to crush them before adding them and their juices. Give ingredients a quick stir and close the lid.
Set Instant Pot to the meat/stew mode and allow to cook for the set high-pressure 35-minute cook time. Once finished, leave the steam valve on natural release until the float valve is all the way down.
Open lid and remove beef to shred, discarding any large pieces of fat in the process. Once shredded, stir beef back into the pot and return to sauté mode. Allow to cook until sauce thickens.
Serve over polenta, fresh pasta, zucchini noodles, or spaghetti squash.
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